Squash Soup

November 19, 2015

Yesterday was blustery and rather cold, although in true Colorado fashion the skies were blue and the sun was shining. It also happened to be a day that our nanny was with Noe. Two days a week our nanny comes from 9:30-3:30 so I can do some work, hit up a yoga class or go for a run. I usually bounce around to different cafes and classes each week, savoring the fact that I’m only carrying my mat and wallet and that I can enjoy an undisturbed cup of coffee.

solo time

On this particular morning I cozied up at a little corner table by the window, did some work, writing and brainstorming. I also often times catch myself staring out the window lost in thought which I think is my brain’s way of decompressing and resting. These precious hours of solitude refresh me, allowing me to be still and empty if I want to be. I find that with a baby it’s almost impossible to sit still unless she’s sleeping. It’s all wiggle, play, touch, feel, explore, which is amazing but also exhausting.

As I sipped my coffee I started thinking about dinner and soup. I have a lot of recipes on this site but I think of everything I make I love soups the best. There is something comforting and easy to me about them. I love how you can throw the last of your vegetable drawer into a stock pot, add some broth and have a meal. I love how it fills the house with heavenly smells. I love how it connects me back to my dad and all the soups he made. squash soup

This squash soup is super simple, it’s similar to this roasted kabocha squash soup but I added a lot of roasted garlic and omitted the coconut milk. Although the roasting takes time this recipe is easy and kind of mindless to make. I put Noe on the floor with some measuring cups and was able to knock this out in about 30 minutes. 

The squash I chose is irrelevant. You can use all butternut or kabocha, acorn squash or even pumpkin, whatever sounds best to you.


: Soup
  • 1 butternut squash
  • 1 kabocha squash
  • 1 red onion
  • 1 head of garlic
  • 2 tablespoon olive oil, divided
  • ½ teaspoon salt
  • 3 carrots, sliced
  • 4 stalks of celery, sliced
  • ½ teaspoon white pepper
  • ½ teaspoon thyme
  • ½ teaspoon onion powder
  • Dash of cayenne
  • 1 bay leaf
  • 2 tablespoons bouillon paste and 8 cups of water or 8 cups of veggie stock
  1. Preheat oven to 425.
  2. Cut butternut and kabocha squash down the middle and deseed.
  3. Cut onion in half.
  4. Cut top of garlic head off, sprinkle with salt and a few drops of olive oil, then wrap in foil.
  5. Place squash and onion on a baking sheet, sprinkle with salt and 1 tablespoon olive oil.
  6. Put squash, onion and garlic in the oven and roast for 1 hour or until soft. You may need to pull garlic and onion out before squash depending on how large your squash is.
  7. Let everything cool.
  8. In a stockpot, add remaining tablespoon of oil, carrots, celery, pepper, thyme, onion powder, cayenne and bay leaf. Sautè until veggies are soft.
  9. Roughly chop onion add to veggie mixture.
  10. Scoop out the flesh of the squash and add to pot with 5 cloves of the roasted garlic.
  11. Add bouillon paste or stock.
  12. Bring mixture to a boil then reduce to simmer for 30 minutes.
  13. Remove bay leaf and blend with an immersion blend.

Enjoy and Exhale!



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